TERRY'S WHITE CHOCOLATE MACADAMIA BISCOTTI, (TENDER BISCOTTI)
I don't like biscotti in general, they are too hard and I don't dunk anything in milk or coffee, just not my thing...my good friend and past landlady Terry made these biscotti and I only tried them to make her happy. Oh my god! They were so good and NOT hard, crisp but tender! If biscotti is not your thing, give these a try, you might change your mind!
Provided by Mrs Goodall
Categories Dessert
Time 1h5m
Yield 40 biscotti
Number Of Ingredients 11
Steps:
- In a mixing bowl cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla and liqueur.
- In a bowl combine the flour, baking powder and salt.
- Add to the creamed mixture, mixing until blended.
- Fold in nuts and chocolate chips. Divide dough in half.
- On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
- Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
- Transfer from baking sheet to a rack.
- Let cool for 5 minutes. Place on a cutting board.
- With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
- Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
- Let cool on a rack.
- Store in a tightly covered container.
Nutrition Facts : Calories 94.3, Fat 5.2, SaturatedFat 2.4, Cholesterol 16, Sodium 54.8, Carbohydrate 10.9, Fiber 0.4, Sugar 5.6, Protein 1.4
MARIETTA'S WHITE CHOCOLATE MACADAMIA BISCOTTI
A softer biscotti and a wonderful addition to your cookie platter.
Provided by Marietta Higgins-Spillone
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h
Yield 56
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.
- In a large bowl, cream together butter and sugar until fluffy. Beat in eggs, vanilla and amaretto. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture. Fold in nuts and white chocolate chips.
- Divide dough into 4 equal parts. Place each 1/4 of dough on cookie sheet and form into logs about 14 inches long and 1 1/2 inches wide.
- Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut diagonally into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 15.7 g, Cholesterol 22.9 mg, Fat 7.7 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 73.3 mg, Sugar 8.5 g
GINGER MACADAMIA BISCOTTI
Make and share this Ginger Macadamia Biscotti recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 350°F Position rack in center of oven. Spray cookie sheet with no-stick cooking spray.
- PLACE cake mix, flour, ginger, lime peel, melted butter, eggs and macadamia nuts in large mixing bowl. Blend 1 to 2 minutes with an electric mixer on low speed until well blended, scraping bowl often (dough will be very stiff).
- TRANSFER dough to prepared cookie sheet. With floured hands, shape dough into two rectangles, each 14-inches long by 3-inches wide by 3/4-inch thick, about 4 to 5 inches apart on sheet. Mound the dough so it is slightly higher in the center than at the edges.
- BAKE 30 to 35 minutes or until firm to touch. Remove from oven and cool on sheet for 10 minutes. Leave oven on.
- CUT each rectangle into 3/4-inch slices on the diagonal using a sharp kitchen knife, while still on cookie sheet. Carefully turn slices onto their sides. Return cookie sheet to oven.
- BAKE an additional 10 minutes. Turn oven off and let biscotti remain in oven until crisp; 30 to 40 minutes. Remove from oven and transfer biscotti onto a rack. Cool completely.
- PLACE white chocolate chips and shortening in a resealable food storage bag. Microwave 30 seconds on MEDIUM HIGH (70% power). Knead mixture in bag. Microwave another 30 seconds on MEDIUM HIGH. Knead. If necessary, microwave an additional 10 to 15 seconds, until chips are melted. Cut a small corner from bag. Drizzle melted white chocolate over biscotti.
Nutrition Facts : Calories 191.8, Fat 12, SaturatedFat 4.1, Cholesterol 21.9, Sodium 136.2, Carbohydrate 19.8, Fiber 0.8, Sugar 10.5, Protein 2.4
PEPPERMINT BISCOTTI
This is so good. I had never made biscotti before and had always heard it was hard. So I tried this and it was easy.
Provided by Small Town Cook
Categories Dessert
Time 1h30m
Yield 16-20 slices, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Combine the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream together the sugar and butter in a large bowl.
- Beat in the water, peppermint extract and eggs.
- Add the flour mixture, 1/2 c crushed candies and almonds.
- Mix until just blended.
- Divide the dough in half and shape each half into a 10x3 log on a prepared cookie sheet.
- Bake 30 minutes.
- Let cool 15 to 20 minutes.
- Using a serrated knife, cut the logs diagonally into 1/2 inch slices.
- Place on cookie sheet and bake 15 minutes, turn and bake 15 minutes until edges are brown.
- Remove and cool on wire racks.
- Dip each cookie halfway into melted chocolate.
- Before chocolate sets dip the ends into remaining crushed candies.
Nutrition Facts : Calories 272.8, Fat 11.2, SaturatedFat 5.4, Cholesterol 42.7, Sodium 166.6, Carbohydrate 38.5, Fiber 1.2, Sugar 17, Protein 5
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